A combination of chickpeas, potatoes, cauliflower, and peas comes together in an Instant Pot for an easy, filling meal.
This ad is displayed using third party content and we do not control its accessibility features.2 tablespoons extra-virgin olive oil1 tablespoon Ginger-Garlic Masala 2 cups large-chopped cauliflower florets 156 mL can tomato paste1 teaspoon ground cayenne pepperIn a 6-quart electric pressure cooker, add the chickpeas and just enough water to cover them, about 2 cups .Natural-release pressure for 10 minutes, then quick-release any remaining pressure.
Remove the lid. Pour the contents through a strainer, then place the chick-peas into a bowl and set aside. Put the inner pot back into the electric pres-sure cooker.When it’s hot, add the olive oil, cumin seeds, and coriander seeds. Sauté until fragrant, about 1–2 minutes. It’s okay for the seeds to brown slightly, but don’t burn them.
Add the onions, Ginger-Garlic Masala, and Green Chili Masala. Sauté un-til the onions are translucent, about 2–3 minutes. Do not brown.In the following order, add 1 cup water, the cooked chickpeas, and the peas, cauliflower, potatoes, diced tomatoes, tomato paste, salt, ground cumin, turmeric, and cayenne pepper.Natural-release pressure for 10 minutes, then quick-release any remaining pressure.This ad is displayed using third party content and we do not control its accessibility features.
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